Part 6/8:
The pièce de résistance is the cruel, chef’s choice between crème fraîche and sour cream. Crème fraîche is stirred in, elevating the dish to a creamy delight without the risk of separating during cooking—an advantage over sour cream.
Finally, thinly sliced corned beef is reintroduced to the warm sauce, allowing it to heat through while maintaining the glorious texture of the sauce. Chef John gives it a stir to showcase the mushrooms, finishing with a garnish of freshly chopped dill for a pop of freshness.